Savoury Spinach, Ricotta and Squash Hamentaschen

Servings 30 hamentaschen

1 500-gram box frozen puff pastry defrosted
2 tbsp olive oil
1 small onion choped in small dice
Pinch of kosher salt
100 grams, ½ cup frozen spinach measured after defrosted and after excess water has been squeezed out
130 grams, ½ cup cooked squash or cooked sweet potato canned is fine
260 grams,1 cup whole milk ricotta cheese
50 grams, ½ cup finely grated mozzarella cheese
About ¼ cup sesame seeds
1 beaten egg
1-2 tsp coarse sea salt flakes, for sprinkling on the top of the hamentaschen I like maldon
Flour for sprinkling on the work surface

Preheat oven to 400˚F.
In a small fry pan, heat oil over medium heat. Add onion and a pinch of salt and cook until translucent, about 5 minutes. Let cool.
In a large bowl, mix together the spinach, cooked onion, squash or sweet potato, ricotta, and mozzarella.
Unwrap the defrosted puff pastry and using a rolling pin, on a very lightly floured surface, roll the dough out so that it is about ⅛th-¼-inch thick.
Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets.
Gather up all the scraps, roll the dough out again and cut a few more circles.
Lightly beat the egg in a small bowl to blend. Working a few at a time, brush the edge of rounds with egg, then place 1 1/2 tsp. ricotta filling in the center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1" surface of filling exposed.
Sprinkle each hamentaschen with sesame seeds and coarse sea salt.
Bake for 25 minutes or until golden.

These little beauties freeze well, defrost uncovered at room temp and reheat in a 400˚ oven for 10 minutes or so. Enjoy.